Parmigiana Recipe

Wash, slice and add salt to the aubergine. Leave it in a strainer for half an hour.

parmigiana (1)

Remove the water and fry the aubergine ( eggplant ) slices in hot oil. Then place them on a dish covered with kitchen paper to absorb the ( olive ) oil.

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In the meanwhile prepare a tomato sauce using canned tomatoes, salt and basil.
In a tray, pile up layers of aubergine slices and tomato sauce. Feel free to add mozzarella or Cheddar or Parmesan to each layer – or even cooked ham slices.
Grate some Parmesan or Grana Padano on the top layer. Some people substitute the cheese with breadcrumbs, but I recommend cheese 😉
Cook it in the over for about 20 minutes, or until the cheese is golden and the sauce less liquid.

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Serving suggestion: with salad, or spaghetti with tomato sauce, or cous cous, or fresh-baked crunchy bread. ( see more in the pics below )

Enjoy this awesome, mouth-watering dish!!!

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8 commenti Aggiungi il tuo

  1. apuginthekitchen ha detto:

    Love it, especially because there is eggplant instead of pasta.

    Mi piace

    1. Cosmo ha detto:

      Thanks! yes, it’s a good variant for a change, or diets, or gluten free dishes!

      Mi piace

  2. G’day! Your photos are mouth-watering to me, true!
    Might have to put eggplant parm on my list to do!
    Cheers! Joanne
    Looking for some food love on FB too!

    Mi piace

    1. Cosmo ha detto:

      Just liked your page 😉 It d be great to see my recipe in the list 😉

      Thanks for visiting my blog!!!

      Mi piace

  3. redrice57 ha detto:

    Reblogged this on From Alfredo's With Love and commented:
    A wonderful article about a wonderful dish from a terrific blog.

    Mi piace

    1. Cosmo ha detto:

      thanks for sharing 😉

      Mi piace

  4. jovinacooksitalian ha detto:

    Love eggplant! Beautiful photos also.

    Mi piace

    1. CosmopolitanEly ha detto:


      Mi piace


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